Fleisher's calls this cut "Faux Hanger," but everywhere else you'll have to ask for bavette. What will you get? A mimic of hanger steak's beefy richness that's perfect seasoned, seared, and sliced on taco night. "There's not a ton on the animal, but for the money, it's one of the best cuts," Cavanaugh said. If you can't find it, flat iron makes a great alternative. You can also try Thomas Keller's recipe for bavette au jus.
Credit: Carl Pendle / Getty Images
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
Plus: Building a Bigger Action Hero
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The Interpreters We Left Behind
The Rise of Cyclocross
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